Custard filling for tarts or pastries

    Custard filling for tarts or pastries

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    15min


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    About this recipe: For variety, try stirring a teaspoon of cocoa powder, 400g of desiccated coconut or 3 sliced bananas to the filling just before refrigerating.

    Ingredients
    Serves: 16 

    • 400g (14 oz) caster sugar
    • 4 tablespoons cornflour
    • 900ml (1 1/2 pints) semi skimmed milk
    • 4 egg yolks
    • 1 pinch salt
    • 1 tablespoon butter
    • 1 teaspoon vanilla extract

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large saucepan, mix together the sugar, cornflour and 1 pint milk. If making chocolate, mix in cocoa powder. Bring to the boil and stir frequently until mixture thickens.
    2. Whisk together remaining milk with egg yolks. As filling thickens, add egg yolk mixture and stir frequently. Bring to the boil for 1 minute.
    3. Remove from heat, stir in butter and vanilla.
    4. Pour into baked pastry cases. Refrigerate until chilled. Top with fresh fruit.
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